BACK TO SEARCH RESULTS

Carrots Vichy (Carrottes Vichy)

   

Author
JWU College of Culinary Arts

Yield
20 servings

Serving Size
1 ½ ounces

Recipe ID
C00359

Ingredients
US standard
Carrots, peeled and sliced 1/8 inch on bias (chef demo)
3 pounds
Bottled Mineral Water, to barely cover
As needed
Sugar
1 cup
Butter, whole
4 ounces
Salt and white pepper mix
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Place carrots in a 3 quart sauce pot. Add sugar, and then add enough water just to cover carrots.
  3. Bring to a boil and reduce to a simmer.
  4. Cook the carrots until tender. Drain liquid and reserve.
  5. Air cool the carrots on a full hotel pan, do not shock.
  6. Reduce liquid to a syrup, approximately 1 cup of liquid remaining.
  7. At service, sauté carrots in butter and syrup to glaze, season to taste.